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210 Russian Black Bread




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This article is from the collection of recipes from the Sourdough Mailing List, by David Adams with numerous contributions by others.

210 Russian Black Bread

<Editors note: Any takers on converting this to a sourdough recipe?>

# From zola@hardy.u.washington.edu (Queen of the Netherlands)

**Russian Black Bread**

Try this bread warm from the oven, thickly buttered and
topped with thin slices of sweet red onion.

Makes 2 1-pound loaves
--
4 cups rye flour
2 cups whole bran cereal
2 envelopes dry yeast
2 tablespoons caraway seeds, crushed
2 teaspoons instant coffee
2 teaspoons salt
1 teaspoon sugar
1/2 teaspoon fennel seeds, crushed

2 1/2 cups water
1/4 cup (1/2 stick) butter
1/4 cup white vinegar
1/4 cup dark molasses
1 ounce (1 square) unsweetened chocolate
2 1/2 to 3 cups unbleached all purpose flour

1/2 cup water
1 teaspoon cornstarch
--

Lightly grease large bowl and 2 8-inch layer cake pans. Set aside.

Combine first 8 ingredients in mixing bowl. Combine 2 1/2 cups water,
butter, vinegar, molasses, and chocolate in 2-quart saucepan. Place
over medium heat and cook, stirring frequently, until chocolate is
almost melted but mixture is still lukewarm. Turn into mixing bowl
and begin beating. Gradually add flour, 1/2 cup at a time, to make
a soft dough, and beat about 3 minutes.

Turn dough onto lightly floured board. Cover with bowl and allow dough
to rest 10 to 15 minutes. Knead dough until smooth and elastic, about
10 to 15 minutes, adding additional flour as needed. Place in greased
bowl, turning to coat entire surface. Cover with plastic wrap and hot,
damp towel and leave in warm place until doubled in volume.

Punch dough down and turn onto lightly floured board. Shape into two
balls and place in prepared pans. Cover with plastic wrap and leave
in warm place until doubled.

Preheat oven to 350 degrees F. Bake breads 40 minutes. Combine water
and cornstarch in saucepan and bring to boil over high heat; boil one
minute (1 minute). Brush lightly over bread and return bread to oven
for about 5 minutes, or until tops are glazed and loaves sound hollow
when tapped. Remove from pans and allow to cool on racks.



 

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